rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 57 Location: Bolton Expertise: Professional
Posted Sun Mar 17, 2013, 3:52pm Subject: Coffee Cheeseburgers?
We've had yet another bleak winter in the UK, so we're really looking forward to a bit of sun and an excuse to get the barbeque fired up. When the sun does finally put in an appearance, I'll definitely be making this recipe.
Coffee Rubbed Cheeseburgers The most delicious cheeseburger you will taste. Freshly ground coffee and spices are rubbed into the meat prior to cooking, the coffee adds depth and brings out the flavour of the meat.
Ingredients - serves 8
Coffee Spice Rub 14g freshly ground 10g brown sugar 10g black pepper - freshly ground 2.5g dried oregano 2.5g sea salt - fine 2.5g ground coriander
Burgers 8 rashers of smoked bacon 450g minced/ground chicken 450g minced steak 8 slices of Gouda cheese 8 good quality burger buns
To make the coffee spice rub Place all ingredients into a bowl and mix together thoroughly – this can be done in advance if desired. Stored in an airtight container at room temperature, it should keep for around a week.
To make the burgers
Fry bacon rashers until crisp, once cooked transfer to paper towel to soak up any excess grease.
Mix the chicken and steak mince in a bowl. Form 8 burgers around 4 inches in diameter and ½ inch thick. Make a slight indentation centrally in the top of each burger using your thumb.
Prepare the barbeque to a medium-high heat
Sprinkle a teaspoon of the coffee spice rub over the top of each burger then place onto the grill rack with the coffee spice rub side down. Cook for around 4 minutes or until slightly charred and turn
Place one rasher of bacon on each burger and cook for 3 minutes
Top with a slice of cheese, cover and cook for 1 minute or until the cheese melts
Add shredded lettuce to the bottom halves of all burger buns then place burgers on top
Add slices of red onion and tomato on top of the burger and add coffee barbeque sauce if desired
Place the top half of the burger bun on top and serve
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